Spiced parsnip and apple muffins

26/03/2013

Ingredients

• 1 cup pecans (optional)

• 3 parsnips, peeled and grated (about 2 cups)

• 1 large apple, peeled, cored and grated

• 2 cups all-purpose flour

• 1 cup sugar

• 3/4 teaspoon baking soda

• 1 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground ginger

• 1/2 teaspoon ground nutmeg

• 1 1/2 teaspoon ground cinnamon

• 1/2 cup golden raisins

• 2 large eggs

• 3/4 cup safflower or sunflower oil

• 1/2 cup milk or non-dairy substitute

• 1 1/2 teaspoon vanilla extract

Preparation

Preheat oven to 180°C and place rack in centre of oven. Line an (18-cup) muffin tin with paper cupcake liners and set aside.

Toast the pecans about 10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Combine parsnips and apple in a large bowl and set aside. In a second large bowl whisk

together flour, sugar, baking soda, baking powder, salt, ginger, nutmeg and cinnamon. Stir in

pecans and raisins. Set aside.

In a separate bowl whisk together eggs, oil, milk and vanilla extract. Fold egg mixture and parsnip mixture into flour mixture, stirring just until moistened and combined. Divide batter among the muffin cups and bake until deep golden brown and a toothpick inserted in the centre of a muffin comes out clean, 20 to 25 minutes. Cool muffins on a wire rack.

Submitted by Jenny

Source: Whole Foods Market